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Making cheese at home doesn’t have to be complicated! You can quickly learn how to make yogurt cheese using just a cheesecloth and a strainer. Making cheese takes some time to strain in the fridge, but only a few minutes of hands-on time.
save this recipe!But did you know you can enjoy homemade yogurt cheese at home? This recipe is very similar to labneh, a fresh Middle Eastern cheese. The only difference is that Labneh uses regular yogurt, while we’re using Greek yogurt here.
Greek yogurt has a different straining process that leaves it higher in protein and calcium and with a slightly tart taste. So grab yourself a jar of Greek yogurt and let’s make some cheese!
Reader rating
“I make “Labneh” like this all the time, totally a staple in my fridge, it’s absolutely delicious and feels more virtuous, hooray for probiotics, than cream cheese.” —Mia
Here’s what you’ll need
- Greek Yogurt: Use store-bought plain yogurt or make your own Greek yogurt. If needed, you can also use regular yogurt here.
- Olive Oil: A dash of extra virgin olive oil gives this cheese a creamier mouthfeel. If you’re avoiding oils, you can omit it.
- Salt: Finally, a sprinkle of salt brings out the rich flavors!
Let’s make homemade cheese
- Prepare the yogurt: Scoop Greek yogurt into the center of a large cheesecloth or clean cloth and place it in the strainer.
- Strain the yogurt: Set the strainer over a large bowl and place a heavy can on top to help squeeze out the whey liquid.
- Flavor the cheese: Unwrap the cloth and scoop the cheese into a bowl. With a spoon or spatula, mix in olive oil and salt, adding more of either to suit your taste.
- Shape the cheese: You can store this in log or ball form. For logs, shape the cheese into a log, wrap it in parchment paper, and store it in the fridge. For cheese balls, roll the yogurt cheese into small balls with clean hands.
Variations on this yogurt cheese
This Greek yogurt cheese is delicious on its own, but it can also be flavored up! Here are some ideas to get you started:
- Herbs: Mix in fresh or dried herbs, like rosemary, thyme, or sage.
- Premade Seasonings: Ready-to-go seasonings, like the Everything Bagel seasoning from Trader Joe’s, are great for flavoring this cheese.
- Chive and Onions: Add a dash of onion powder and fresh or dried chives. This makes a killer dip to enjoy with crackers.
- Mediterranean: Add finely diced olives and roasted red bell peppers for a Mediterranean flavor.
- 5 Ways To Flavor: You can flavor this yogurt cheese with any of these ideas from our flavored cream cheese recipes!
How To Make Greek Yogurt Cheese
Ingredients
- 2 cups plain Greek yogurt, 450 g
- 1 tsp olive oil, 5 mL
- ¼ tsp salt
- Optional: more oil for storage
Instructions
- Prep: Scoop Greek yogurt onto the center of a large cheesecloth or clean cloth. Wrap so Greek yogurt is completely encompassed in the cloth, and set into a mesh strainer.
- Strain: Set strainer over a large bowl and place a heavy can on top to help squeeze out the whey liquid. Allow yogurt to strain for 1 to 3 days in the fridge, or until liquid is no longer dripping out of the yogurt and it is thick.
- Flavor: Unwrap cloth and scoop cheese into a bowl. With a spoon or spatula, mix in olive oil and salt, adding more of either to suit your taste. Add optional flavor variations (see notes).
- Shape: You can store this in log or ball form. For logs, shape cheese into a log, wrap in parchment paper, and store in the fridge. For cheese balls, roll yogurt cheese into small balls with clean hands. Store in a jar of olive or canola oil in the fridge.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Love this. Plain on trying this as soon as holidays are over.
Im going to have to try this. I always use greek yogurt in alfredo sauce to make it a little more healthy
Greek yogurt is awesome as a sub for so many types of creams! I’ve never tried it in alfredo sauce but I bet it’s great!
After making this. How long will it keep in the fridge?
About 1 week! 😀
This is so awesome! I am definitely going to make this. My Dad is a pilot. He always brings me a small wheel of cheese when he goes to Holland!
Oh goodness, ask him to bring you back stroopwafels next time! They’re little waffle, caramel cookies that have a decent amount of love and magic baked into them. Like I’m pretty excited to be surrounded by all the Dutch cheese, but I’m WAY excited about the stroopwafels.
This looks tasty and easy for both parties or if you’re snacking at home alone. Thanks for sharing.
This sounds like my idea of perfection. I love Greek recipes and they are so good for you too.
Really simple method to make yogurt cheese, thanks for this useful information your articles really good for me. Thanks for making my life easier.
This is a genius recipe! Easy, healthy, and delicious! I am on a journey to reset my eating habinets and this is so welcome in my new plan! Thank you!
So happy to hear you’re excited about it Karen! 😀 Good luck with your habit resetting. It can be difficult but so worth it!
Sarah I don’t have cheese clothe but do have coffee filters?as possible substitute? Wish me luck.☺CinDe
Yes that would work! 😀
This is amazing with some herbs mixed in too.
Oooh nice tip, Kiki! 😀
I’m just making my first batch of Greek yoghurt, but now I wish I had made the full recipe ( I made half batch )
I love Cream cheese and as I’m trying to keep to a keto diet it’s just right for me.
After I’ve made the basic cream cheese from your recipe I am going to add chopped avocado, small amount of almost purée spring onions and a little 🌶 chili ready for a tasty dip. Thank you for the recipe. I hope you are enjoying living in Holland, my friends own a vegetarian group Restraunt.in Amsterdam and else where Called Poke Perfect lovely vegetarian food.
Yum that cream cheese sounds AMAZING! And I’ll have to look out for that restaurant next time I’m in Amsterdam, I love sushi bowls! 😀